Low-FODMAP Olive Oil Cake with Citrus and Almond; Gluten-free, Dairy-free

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I have been eyeing recipes for olive oil cakes for about 6 months and finally decided it was time to make a low-FODMAP Olive Oil Cake for the blog.

Wow.  I should never have waited this long.

My low-FODMAP Olive Oil Cake is not like any other cake I have ever tried. I opted for a classic recipe, but lightened my low-FODMAP flour with some tapioca flour.  This cake is tender, moist and flavorful, with hints of orange and lemon balancing the richness of the almond and olive oil.

Food52 describes olive oil cake like this: “…at its best (it) should have a crackling crust and an aromatic oil-rich middle, which, if it held any more moisture, would be pudding.”

NAILED IT!

Baking with olive oil adds an element of the oil’s flavor.  Select one that has a fruity, and balanced taste, but is not too heavy (you will want to select a different olive oil from the one you use for your everyday cooking).

With so many delicious olive oils being cultivated in California, olive oil cake has become a common dessert in the United States as well as the Mediterranean.

Enjoy this low-FODMAP Olive Oil cake with low-FODMAP Candied Orange slices, low-FODMAP whipped cream or a low-FODMAP Lemon, Orange or Almond Glaze.

You may also love:

Or over 350 more low-FODMAP recipes on the blog!  IBS-friendly.

Be healthy and happy,

Rachel Pauls, MD


Low-FODMAP Olive Oil Cake with Citrus and Almond; Gluten-free, Dairy-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Serves 12

Prep Time 15 minutes

Cook Time 80-90 minutes

Total Time 1 hour, 30-40 min

Bake 350 F

Equipment: 9 inch Springform pan, parchment to line bottom, aluminum to line the edges

Ingredients

  • 1 & 1/2 cups all-purpose, low-FODMAP, gluten-free flour (I love Authentic Foods GF Classical Blend for all my baking- see my low-FODMAP Bake off blog!)
  • 1/4 cup tapioca starch/flour
  • ¼ cup almond meal (finely ground almonds)
    • 1/4 cup is one low-FODMAP serving
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ¾ tsp xanthan gum, if not added to your flour choice
  • 1 teaspoon salt
  • 3 large eggs, room temperature
  • 2 cups granulated sugar, plus more for sprinkling if desired
  • ¼ cup fresh squeezed orange juice (about ½-1 medium orange)
    • Do not substitute concentrates
  • 1 & 1/2 cups good quality olive oil
    • I bought my bottle at TJ Maxx, they have a huge selection of these products for a good price
  • 1 & 1/4 cups low-FODMAP milk (almond milk for dairy-free version or lactose-free milk work well)
  • 1 tablespoon finely grated lemon zest (about 1 medium lemon)
  • 2 teaspoons vanilla extract
  • Olive oil for greasing and brushing cake

Garnish:

Directions

  • Preheat oven to 350 F and place oven rack in center of oven
  • Use wax paper or your hand to coat sides of 10″ round springform cake pan with oil
  • Cut a piece of parchment paper into a circle and place in the bottom of the pan, grease this as well.  Wrap base of pan in aluminum foil to seal edges
  • Sprinkle granulated sugar over pan bottom
  • In a medium mixing bowl, combine low-FODMAP flour, starch and almond meal, xanthan gum, baking soda, baking powder and salt
  • In a second medium bowl or 2 cup glass combine the orange juice, low-FODMAP milk, lemon zest and vanilla
  • Using an electric mixer, cream together the eggs and sugar (I used the flat paddle on my stand mixer)
  • Beat until well incorporated, pale and thick
  • Drizzle in the olive oil and beat until thicker (it will be quite yellow)
  • Add dry ingredients in 3 stages with mixer on low, alternating with the orange juice mixture, ending with the dry ingredients
  • Scrape down sides and bottom of bowl as needed.  Do not overmix
    • Batter will be runny, that is normal
  • Pour mixture into prepared cake pan
  • Bake 80-90 minutes at 350 degrees F or until cake springs back from touch and a tester inserted in the middle comes out clean or with only scant moist crumbs (since ovens vary, your oven may need more/less time)
  • Remove and cool for 5 minutes then use a knife to separate cake from sides of pan and release the spring
  • Leave cake pan bottom attached, and let cool on rack until room temperature
  • Carefully remove parchment and transfer to your cake platter
  • Brush with additional olive oil
  • Garnish as desired with above options prior to serving
  • This cake tastes even better made a day ahead!

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